This Lemon Bundt Cake recipe is a rich, buttery, fluffy, lemony dessert finished with a lemon glaze that’s the perfect ratio of sweet and tart. It’s made with ingredients you likely already have on hand, and can easily be made in advance. A win-win all around.

Lemon Bundt Cake
Lemon Bundt Cake


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted Challenge butter (2 sticks) at room temperature
  • 2 cups sugar
  • 1 Tablespoon lemon zest (1 lemon)
  • 4 eggs
  • ½ teaspoon vanilla extract
  • ½ cup milk (any kind except non-fat)
  • ½ cup sour cream (full fat preferred)
  • 1 Tablespoon fresh lemon juice


  • 2 Tablespoons Challenge butter, melted
  • 1 cup powdered sugar
  • 1 Tablespoon fresh lemon juice


  • 1

    Preheat oven to 325°F.

  • 2

    Grease and flour the bundt pan. This step is essential in order to properly remove the baked cake, so be sure to do a thorough job.

  • 3

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  • 4

    Using an electric mixer, blend the butter until fully smooth.

  • 5

    Add sugar and beat on medium speed for 1-2 minutes. The mixture should be light and fluffy and fully blended.

  • 6

    Add lemon zest and blend.

  • 7

    While still mixing, add the eggs one at a time, with a few seconds of blending in between each egg.

  • 8

    While slowly mixing, slowly add about half of the flour mixture. Then, pour in the vanilla and milk.

  • 9

    Add the second half of the flour, and then the sour cream and lemon juice.

  • 10

    Blend until all the ingredients are well incorporated.

  • 11

    Pour or scoop batter into prepared pan, using a spatula to smooth the top as needed.

  • 12

    Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.

  • 13

    Cool in the pan on a wire rack for about one hour or until the pan is cool (or just barely warm) to the touch.

  • 14

    Gently use a small spatula to loosen the cake around the center and edges of the pan. Invert the cake onto a plate, firmly tap the bottom of the pan once, and then lift up pan.


  • 1

    Melt the butter in a medium sized bowl. Add powdered sugar and use a small whisk to combine.

  • 2

    Add the lemon juice and whisk. The glaze with thicken as it sits a room temperature, so you can play around with how thick you want it before pouring it over the cake.